Special Mother's Day Luncheon


Special Mother's Day Luncheon

Looking to spoil Mommy on Mother's Day? Why not make her a decadent breakfast in bed to get her day off to a great start? It's an attention-getting treat that will no doubt be greatly appreciated.

Spread, waffles, greaves, cretons, fruit and more, we've put together 5 recipes to give mom a queen's breakfast on Mother's Day!



Prosciutto and Vegetable Omelette au gratin



·        Preparation 10 minutes
·        Cooking time 15 minutes
·        Total 25 minutes
·        Serving(s) 1 serving


Ingredients

·        2 eggs
·        3 slices smoked prosciutto
·        carrot
·        broccoli
·        cauliflower
·        French shallot
·        shredded cheese
·        olive oil

Preparation
Step 1

Cut all the vegetables into small pieces except the French shallots. Place in a frying pan and add a little water. Put on high heat and cover. Add more water as needed while vegetables are cooking. When they are ready, place in a dish and set aside.
Step Two

Preheat broiler oven to 400°F. Cut prosciutto into slices and put in the pan with the shallots. Add a little olive oil. Cook the prosciutto for about 5 minutes to make it a little crunchy. When it is ready, place in the dish with the vegetables.
Step 3

Break the eggs in a bowl. Add a little milk and pepper. Mix. Do not add salt. In the pan that is still hot, empty the egg mixture. Spread the vegetables and prosciutto evenly over the egg mixture.
Step 4

Add the grated cheese over the vegetables and put in the oven. Gratinate for a few minutes, until the cheese is toasted. Serve.


Smoked Salmon Rösti



  • ·        Preparation 15 minutes
  • ·        Cooking time 30 minutes
  • ·        Total 45 minutes
  • ·        Serving(s) 2 servings



Ingredients

  • ·        3 Russet potatoes
  • ·        4 green onions
  • ·        3 tablespoons cream cheese
  • ·        medium capers
  • ·        2 eggs
  • ·        1 sprig fresh dill, chopped
  • ·        6 slices smoked salmon


Preparation

Step 1

Preheat the oven to 375°F. Grate the potatoes and rinse them in cold water. Dry them. Slice the green onions into rings.

Step 2

Heat a non-stick skillet with olive oil and butter over high heat. Spread potatoes and half of the green onions together. Roast for about 5 minutes and turn over when golden brown enough. Place in the oven for about 30 minutes.

Step 3

Cook the eggs in a mirror. Cut the rösti into two equal parts and place on serving plates. Spread the cream cheese on top and place the dill, remaining green onions, sliced capers, smoked salmon and eggs on top.




Carayline Multigrain Whole Wheat Bagels



  • ·        Preparation 20 minutes
  • ·        Cooking time 10 minutes
  • ·        Maceration 80 minutes
  • ·        Total 30 minutes
  • ·        Serving(s) 12 servings




Ingredients

  • ·        400 g flour
  • ·        150 g whole wheat flour
  • ·        1/8 cup raw sunflower seed
  • ·        1 tablespoon poppy seed
  • ·        2 tablespoons caraway seeds
  • ·        3 tablespoons golden flax seeds
  • ·        2 tablespoons sesame seeds
  • ·        1/8 cup rolled oats
  • ·        1 cup + 2 tbsp. warm water
  • ·        1 tablespoon olive oil or canola oil
  • ·        1 teaspoon salt
  • ·        various seeds to decorate the top
  • ·        boiling water
  • ·        1 tablespoon molasses


Preparation

Step 1

In a small bowl, dissolve 3 teaspoons sugar in 1/2 cup warm water. Sprinkle a sachet of traditional yeast over it. Let double the amount of yeast swell and wait until the mixture is frothy before adding it to the recipe.
Step 2

Meanwhile, mix together in blender bowl with dough hook 400 g white flour, 150 g whole wheat flour, 1/8 cup raw sunflower seeds, 1 tbsp poppy seeds, 2 tbsp caraway seeds, 3 tbsp golden flax seeds, 2 tbsp sesame seeds and 1/8 cup oat flakes.
Step 3

In a smaller bowl, combine 1 cup + 2 tbsp. warm water, 1 tbsp. olive or canola oil and 1 tsp. salt. Dissolve salt well.

Step 4

In the mixer containing the flour and seed mixture, add the yeast mixture and the water, salt and oil mixture in one go. Let the mixer run for about 10 minutes at low speed, then at medium speed. Remove the dough from the mixer and knead by hand for another ten minutes on a greased countertop.

Step 5

Place the dough in a greased bowl covered with a clean cloth and let rest for one hour in the oven with the light on.

Step 6

After 1 hour, shape into a large sausage and separate into 12 equal portions. Shape the bagels with the understanding that they will rise and must keep a fairly large hole in the centre. Place on a greased baking sheet, cover with a clean cloth and leave in the oven for 20 minutes with the light on.

Step 7

Prepare a large pot of boiling water with 1 tablespoon of molasses. Gently dip bagels for 1 minute on each side. Handle with a flat skimmer and let them drain for a few minutes on waxed paper.

Step 8

Transfer the poached and drained bagels to a greased baking sheet sprinkled with semolina. Add various seeds on top of the bagels, according to taste.

Step 9

Bake in very hot oven at 480°F (250°C) for 10 to 12 minutes. Cool on a rack and enjoy.

Author's note(s) :

This recipe was inspired by several attempts to make a bagel to my liking! You can easily add your favourite seeds.





Thin pancakes 


  • ·        Preparation 10 minutes
  • ·        Cooking time 15 minutes
  • ·        Total 25 minutes
  • ·        Serving(s) 10 servings





Ingredients

  • ·        3 eggs
  • ·        3 cups milk
  • ·        2 1/2 cups flour
  • ·        1/4 cup sugar
  • ·        1 pinch salt
  • ·        1 pinch baking powder
  • ·        vanilla drop


Preparation

Step 1

In a large bowl, mix in the liquid ingredients (milk, eggs and vanilla), then in another large bowl the dry ingredients (flour, sugar, salt and baking powder).

Step 2

Pour the liquid mixture into the bowl of dry mixture.

Step 3

Preheat a skillet over medium-high heat with a little oil. Turn on the convection oven at low temperature and place a plate in the oven. The oven temperature must be hot enough to keep the pancakes warm.

Step 4

With a hand mixer or whisk, mix the dough until no more lumps remain. The dough should not be too thick or too liquid.

Step 5

Use a ladle to pour the pancake batter into the pan and give it a large, round, thin shape by shaking the pan. Turn the pancake over when small bubbles form on the surface. Set the pancakes aside on the plate in the oven.

Step 6

Once all the pancakes are cooked, take the plate out of the oven with all the pancakes and serve.

Pancetta and leek breakfast basket



  • ·        Preparation 10 minutes
  • ·        Cooking time 10 minutes
  • ·        Total 20 minutes
  • ·        Serving(s) 6 servings



Ingredients

  • ·        6 slices of Belgian bread
  • ·        6 eggs
  • ·        100 g diced pancetta
  • ·        100 g cheddar cheese, grated
  • ·        1 leek
  • ·        1 tablespoon chopped fresh chives
  • ·        1 tablespoon butter
  • ·        2 pinches salt and pepper





Preparation

Step 1

Preheat the oven to 400°F .

Step 2

Butter a baking sheet of six large muffin cups.

Step 3

Using a rolling pin, press the slices of bread together and insert one slice into each muffin pan so that they form small baskets. Set aside.

Step 4

In a non-stick frying pan, sauté the diced pancetta over medium-high heat for about two minutes, then lower the heat to medium-low.

Step 5

Slice the leek into small thin slices and add to the pancetta for about five minutes, or until the leek is translucent. Remove from the heat.

Step 6

Divide the leek and pancetta mixture between the bread baskets.

Step 7

Add a layer of grated cheddar cheese to each basket.

Step 8

Crack a raw egg over each basket, then add a little salt and pepper.

Step 9

Bake on the middle rack of the oven for about ten to twelve minutes, or until the egg is cooked. This may take a little longer depending on the size of the egg. To help you know if the egg is cooked or not, shake the muffin pan lightly. If the egg is still raw, you will see it move around in the muffin pan. If you like to eat the runny yolk, remove it from the oven before it doesn't move at all.
Step 10

Let cool for about two minutes before unmoulding and serving.

Step 11


Garnish with finely chopped fresh chives to add a little colour.

Author's note(s) :

A fun, easy-to-prepare recipe to add variety to your weekend brunch routine.

You can try several variations of this recipe according to your tastes or what's in your refrigerator. A raisin bread with prosciutto and figs, or mushrooms and raclette cheese, or Kalamata olives with onions and feta, the possibilities are almost endless.

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